Technological Strategies to Preserve Burrata Cheese Quality
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
- Step 1: Two burrata samples were placed in a tray containing brine constituted by a NaCl solution (6 g·L−1). Samples were packaged under MAP conditions (MAP-1 30:70 CO2:N2; MAP-2 50:50 CO2:N2 and MAP-3 65:35 CO2:N2) by means of a thermo-sealing machine (Orved, Musile di Piave, Venezia, Italy).
- Step 2: In the second step, the burrata cheese was coated by immersing samples first in a sodium alginic acid solution (2% w/v), then a solution of calcium chloride (5% w/v) was used to promote the alginate-gel-forming process by dipping the product for one min. Two coated samples were packaged with brine in air (Coat-Air) and under MAP (65:35 CO2:N2) (Coat-MAP).
- Step 3: In this step, the antimicrobial compounds were added to the burrata filling during the production process. In particular, lysozyme (500 mg·kg−1) and Na2-EDTA (50 mM) were dissolved in the cream and then mixed with the fiordilatte pieces. Samples of burrata with the antimicrobial compounds were packaged in air (LysEDTA-Air) and under MAP (65:35 CO2:N2) (LysEDTA-MAP). Moreover, burrata with the antimicrobial compounds was coated as described in Step 2 and packaged under MAP (65:35 CO2:N2) [Coat-LysEDTA].
- Step 4: In this step, burrata cheese with the antimicrobial compounds (lysozyme and Na2-EDTA) was produced as described in Step 3. Subsequently, the samples were coated with alginic acid loaded with silver nanoparticles (250 mg·kg−1) [NanoAg-A] or the lactoperoxidase system (10,000 mg·kg−1) [LPX-A] and packaged under MAP (65:35 CO2:N2).
2.3. Microbiological Analyses and Determination of pH
2.4. Headspace Gas Composition
2.5. Sensory Analysis
2.6. Shelf Life Calculation
2.7. Statistical Analysis
3. Results and Discussion
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Experimental Steps | Antimicrobial Compounds in the Burrata Filling | Coating with Antimicrobial Compound | Headspace Gas Composition | ||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
No. Antimicrobial | Lysozyme/Na2-EDTA | Absent | No. Antimicrobial | Silver Nanoparticles | Lactoperoxi_dase system | Air | MAP-1 | MAP-2 | MAP-3 | ||
Step-1 | Cntr-1 | √ | √ | √ | |||||||
MAP-1 | √ | √ | √ | ||||||||
MAP-2 | √ | √ | √ | ||||||||
MAP-3 | √ | √ | √ | ||||||||
Step-2 | Cntr-2 | √ | √ | √ | |||||||
Coat-Air | √ | √ | √ | ||||||||
Coat-MAP | √ | √ | √ | ||||||||
Step-3 | Cntr-3 | √ | √ | √ | |||||||
LysEDTA-Air | √ | √ | √ | ||||||||
LysEDTA-MAP | √ | √ | √ | ||||||||
Coat-Lys EDTA | √ | √ | √ | ||||||||
Step-4 | Cntr-4 | √ | √ | √ | |||||||
Cntr-A | √ | √ | √ | ||||||||
NanoAg-A | √ | √ | √ | ||||||||
LPX-A | √ | √ | √ |
Experimental Steps | MAL (Day) | SAL (Day) | Shelf Life (Day) | Shelf Life Increase (%) | |
---|---|---|---|---|---|
Step-1 | Cntr-1 | 1.87 ± 0.11 a | 2.11 ± 0.04 a | 1.87 ± 0.11 a | – |
MAP-1 | 1.98 ± 0.05 a | 3.81 ± 0.66 b | 1.98 ± 0.05 a | 5.88 | |
MAP-2 | 2.34 ± 0.04 b | 3.84 ± 0.01 b | 2.34 ± 0.04 b | 25.13 | |
MAP-3 | 2.53 ± 0.09 c | 5.04 ± 0.51 c | 2.53 ± 0.09 c | 35.29 | |
Step-2 | Cntr-2 | 1.68 ± 0.02 a | 3.69 ± 0.01 a | 1.68 ± 0.02 a | – |
Coat-Air | 1.80 ± 0.18 a | 4.19 ± 0.01 b | 1.80 ± 0.18 a | 7.15 | |
Coat-MAP | 2.61 ± 0.06 b | 5.76 ± 0.27 c | 2.61 ± 0.06 b | 55.35 | |
Step-3 | Cntr-3 | 1.67 ± 0.10 a | 3.81 ± 0.02 a | 1.67 ± 0.10 a | – |
LysEDTA-Air | 2.10 ± 0.16 a | 3.39 ± 0.18 b | 2.10 ± 0.16 a | 25.74 | |
LysEDTA-MAP | 3.85 ± 0.05 b | 4.36 ± 0.01 c | 3.85 ± 0.05 b | 130.53 | |
Coat-Lys EDTA | 4.55 ± 0.76 b | 5.34 ± 0.02 d | 4.55 ± 0.76 b | 172.45 | |
Step-4 | Cntr-4 | 3.00 ± 1.00 a | 6.47 ± 0.14 a | 3.00 ± 1.00 a | – |
Cntr-A | 4.19 ± 0.13 a | 5.62 ± 0.52 a | 4.19 ± 0.13 a | 39.66 | |
NanoAg-A | 10 < day < 12 | 10.01 ± 0.64 b | 10.01 ± 0.64 b | 233.66 | |
LPX-A | 9 < day < 10 | 8.21 ± 0.63 c | 8.21 ± 0.63 c | 173.66 |
Microorganisms | Sampling Time | Cntr-2 | Coat-Air | Coat-MAP |
---|---|---|---|---|
(day) | (log CFU/g) | (log CFU/g) | (log CFU/g) | |
Enterobacteriaceae | 0 | 1.78 ± 0.24 | 1.78 ± 0.24 | 1.78 ± 0.25 |
3 | 5.55 ± 0.06 | 5.56 ± 0.08 | 5.84 ± 0.34 | |
4 | 7.44 ± 0.19 | 7.29 ± 0.30 | 6.62 ± 0.73 | |
6 | – | – | 7.43 ± 0.80 | |
Pseudomonas spp. | 0 | 3.41 ± 0.10 | 3.41 ± 0.10 | 3.41 ± 0.10 |
3 | 6.54 ± 0.11 | 6.60 ± 0.01 | 6.29 ± 0.29 | |
4 | 6.57 ± 0.30 | 6.32 ± 0.16 | 5.93 ± 0.21 | |
6 | – | – | 6.73 ± 0.21 |
Samples | Lactic Acid Bacteria | Mesophylic Lactococci | ||
---|---|---|---|---|
log(i) CFU/g | log(f) CFU/g | log(i) CFU/g | log(f) CFU/g | |
Cntr-4 | 5.11 ± 0.37 | 7.36 ± 0.35 | 6.08 ± 0.07 | 7.42 ± 0.11 |
Cntr-A | 4.88 ± 0.03 | 6.99 ± 0.04 | 6.15 ± 0.09 | 7.34 ± 0.02 |
NanoAg-A | 4.88 ± 0.03 | 7.12 ± 0.02 | 6.05 ± 0.03 | 7.49 ± 0.13 |
LPX-A | 4.71 ± 0.05 | 7.27 ± 0.21 | 6.14 ± 0.17 | 7.62 ± 0.22 |
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Costa, C.; Lucera, A.; Conte, A.; Zambrini, A.V.; Del Nobile, M.A. Technological Strategies to Preserve Burrata Cheese Quality. Coatings 2017, 7, 97. https://doi.org/10.3390/coatings7070097
Costa C, Lucera A, Conte A, Zambrini AV, Del Nobile MA. Technological Strategies to Preserve Burrata Cheese Quality. Coatings. 2017; 7(7):97. https://doi.org/10.3390/coatings7070097
Chicago/Turabian StyleCosta, Cristina, Annalisa Lucera, Amalia Conte, Angelo Vittorio Zambrini, and Matteo Alessandro Del Nobile. 2017. "Technological Strategies to Preserve Burrata Cheese Quality" Coatings 7, no. 7: 97. https://doi.org/10.3390/coatings7070097